Advent bread is a very nice gift at Advent time, as it has a long shelf life and tastes juicier the longer the dry fruits are left to dry. The heavy gingerbread dough should be left overnight before baking so that it has enough time to rise. Heat the honey slightly. Dissolve butter and sugar in it and leave to cool. Dissolve potash and deer horn salt in rose water. Mix flour, cocoa and gingerbread spice. Knead in egg, honey and rose water thoroughly. Mix in almonds, hazelnuts, cherries, currants and apricots. Moisten a cloth, cover the dough with it and leave to rise overnight. Preheat baking oven to 160° C. Grease a 25er box form and line with Back paper. Fill in the dough and press flat. Bake Advents bread on the middle rack for 70-75 minutes. Switch off baking oven. Let the Advent bread rest in the oven for 10 minutes. Advent's bread on a grate grate fall. After cooling down, wrap the Advents bread in aluminium foil and let it rest for 4 days before slicing.